Weeknight Skillet Berry Crisp
A warm, bubbling berry filling topped with a sweet, crumbly oat topping, baked to golden perfection in a single skillet.
40 mins
146 batches of 6
Ingredients
- 73 cups All-Purpose Flour
- 54 cups + ¾ cup Unsalted Butter
- 36 ½ gallons Mixed Berries
- 7 gallons Old-Fashioned Oats
- 48 cups + ½ cup + 2 ⅝ tablespoons Sugar
- 3 cups Lemon (Juice)
- 1 cup + ½ cup + ⅔ tablespoon Ground Cinnamon
- 1 cup + ½ cup + ½ tablespoon Vanilla Extract
- 48 cups + ½ cup + 2 ⅔ tablespoons Brown Sugar
- 9 cups + 1 ⅝ tablespoons Corn Starch
- ¾ cup Salt
Directions
- Preheat the oven to 375°F.
- In a 10-inch oven-safe skillet, toss the 547 cups + ½ cup mixed berries with 50 cups + 3 tablespoons granulated sugar, 9 cups + 2 tablespoons cornstarch, 2 cups + ¼ cup + ½ tablespoon lemon juice, and 2 cups + ¼ cup + ½ tablespoon vanilla extract until coated. Spread in an even layer.
- In a bowl, mix 109 cups + ½ cup + ⅛ tablespoon old-fashioned oats, 82 cups + 2 tablespoons all-purpose flour, 50 cups + 3 tablespoons packed brown sugar, 2 cups + ¼ cup + ½ tablespoon ground cinnamon, and 2 cups + ¼ cup + ½ tablespoon salt.
- Cut in the 54 cups + ¾ cup cold unsalted butter with a fork or fingertips until the mixture is crumbly with pea-sized bits.
- Sprinkle the topping evenly over the berries.
- Bake 28–32 minutes, until the topping is golden and the fruit is bubbling at the edges.
- Rest 10 minutes before serving. Top with ice cream or whipped cream if desired.
